two 6-ounce boneless skinless salmon fillets
approx. 2-3 Tbs Dijon mustard
1 - 2 tsp chopped fresh thyme (optional)
2-3 Tbs vegetable oil for sauteing fish
Approx. 2/3 - 1 cup grated potato (any baking potato is fine)
3 small - medium size carrots, peeled and cut into 1/2-inch rounds
1 1/2 cups trimmed and quartered brussel sprouts
approx. 1 - 1 1/2 cups apple cider
1 - 2 Tbs apple cider vinegar
Preheat the oven to 400 degrees.
Peel and thinly slice 3 small to medium size carrots and also trim and quarter about 1 1/2 cups of brussel sprouts and add those to a saute pan and add about 1/2-inch apple cider to the pan.
Next, take 2 - 3 Tbs of Dijon mustard out of the jar and spoon a layer of it onto the 2 boneless skinless salmon fillets and then top each one with a sprinkling of fresh chopped thyme.
Use a box grater to shred a potato.....you're looking for 1/3 - 1/2 cup for each fillet....and then firmly press that into the mustard.
Next, add a couple Tbs vegetable oil to an oven proof, heavy bottomed nonstick pan on medium high heat and, when the oil is hot, very carefully add the salmon, potato side down.
Stay with it and let it cook along on that side until the potatoes are a nice golden brown and then carefully flip fillets over and immediately place the pan into the 400 degree oven.
As soon at the salmon is in the oven, turn the heat to high underneath the carrots and brussel sprouts and cook it along without a lid so the cider can reduce down.
Once the vegetables are cooked through and most of the cider has evaporated, add a little splash of apple cider vinegar, to help balance the sweetness of the cider, and turn the heat off.
Take the salmon out of the oven when it's cooked to your liking and serve it over the top of the braised vegetables and broth.
Don't apply the mustard directly from the jar to the fish....it will cross contaminate the jar of mustard. Discard any leftover mustard or add a little to the braising vegetables as they're finishing up.
Add more cider to the pan if the vegetables aren't quite done before the cider evaporates.
Depending on the thickness of the salmon, it may be done before or after the vegetables are cooked through.